Fruit Slab Pie
- 0sPrep Time
- 40m Cook Time
- 40m Ready In
12 servings Slab pies are ideal for potlucks, or if you simply prefer a higher crust to filling ratio. Any of the fruit fillings in this chapter can be used to make a slab pie. Please read About Crusts Baked with Fillings.
Ingredients
- 1 Double recipe All-Butter Pie or Pastry Dough (opens in new tab)
- 6 cups berries, pitted and halved cherries, or sliced pitted peaches, plums, or apricots (2 lb or 910g)
- 1 to 1 ¼ cups (200 to 250g) sugar, depending on sweetness of fruit
- ⅓ cup tapioca starch (40g) or cornstarch (45g)
- 2 tablespoons (30g) lemon juice
- ¼ teaspoon salt
- 1 large egg, beaten with 1 teaspoon water
- Sugar or turbinado sugar
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 Double recipe All-Butter Pie or Pastry Dough
- 6 cups berries, pitted and halved cherries, or sliced pitted peaches, plums, or apricots (2 lb or 910g)
- 1 to 1 ¼ cups (200 to 250g) sugar, depending on sweetness of fruit
- ⅓ cup tapioca starch (40g) or cornstarch (45g)
- 2 tablespoons (30g) lemon juice
- ¼ teaspoon salt
- 1 large egg, beaten with 1 teaspoon water
- Sugar or turbinado sugar
Let's Cook
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Step 1.
Prepare: Double recipe All-Butter Pie or Pastry Dough
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Step 2.
Divide the dough in half and shape each into a rectangular brick. Wrap each in plastic wrap and refrigerate 1 hour.
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Step 3.
Toss together in a large bowl: 6 cups berries, pitted and halved cherries, or sliced pitted peaches, plums, or apricots (2 lb or 910g); 1 to 1 ¼ cups (200 to 250g) sugar, depending on sweetness of fruit; ⅓ cup tapioca starch (40g) or cornstarch (45g); 2 tablespoons (30g) lemon juice; ¼ teaspoon salt
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Step 4.
Position a rack in the lower third of the oven. Preheat the oven to 400°F.
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Step 5.
Roll out half the dough into a roughly 18 × 13-inch rectangle about ¼ inch thick. Transfer the dough to a jelly-roll pan (15 × 10 inches) and trim the edge so there is about a ¾-inch overhang. Pour the filling into the bottom crust. Roll out the remaining dough into a roughly 16 × 11-inch rectangle about ¼ inch thick. Place the dough over the filling and fold the overhanging edges back underneath themselves so a thick edge of dough rests on the rim of the pan. Crimp or flute the edge, and cut steam vents in the top crust. Brush with: 1 large egg, beaten with 1 teaspoon water
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Step 6.
Sprinkle with: Sugar or turbinado sugar
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Step 7.
Bake until golden brown and the filling is thick and bubbles up through the crust vents, 35 to 40 minutes. Let cool on a rack for 1 hour before slicing.